Cauliflower Pie

Recipe Box fromThe Oregonian OregonLive

Cauliflower Pie

Several people have mentioned nostalgically a cauliflower pie that their Italian grandmothers made, but no one had a recipe and I couldn't find in books or online anything like what they described; so I just improvised this. It turned out very good. I can't pretend, however, that it is anything authentic, traditional, or even Italian, especially with the cheeses I used, which were whatever I had on hand. It is fun and easy to play around with different cheeses and herbs, and I suspect the Nonnas used whatever was available at the time, too. This is a big hit with children.

Ingredients

1 unbaked pie shell

2 tablespoons butter

About 1 pound small cauliflower florets (about 1/2 large head of cauliflower)

1 medium yellow onion, diced

2 cloves garlic, finely minced

2 teaspoons dried thyme

1/2 teaspoon smoked paprika

1 teaspoon dried sage

Salt and freshly ground pepper

1 cup grated white cheddar cheese

1/2 cup freshly grated Parmesan cheese

2 eggs

1 cup milk

Instructions

Preheat oven to 350 degrees.

In a large sauté pan, melt the butter, then add the cauliflower and cook over medium heat, stirring occasionally, until parts of the florets turn golden brown. Add the garlic and onions and cook just until the onion is wilted. Remove from the heat and stir in the thyme, paprika, sage, and salt and pepper. Allow to cool briefly.

Mix the cheeses together and spread half on the bottom of the pie shell. On top of the cheese, add the cauliflower mix, then the rest of the cheese. Whisk together the eggs and milk and pour it over the top.

Bake in the bottom third of the oven for about 30 minutes, or until the custard is set and the top is crusty-brown.